** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a fantastic Crisp recipe full of delicious blueberries and cranberries. Whether you can get your hands on fresh berries or have to resort to frozen, this is a desert that will be a crowd pleaser.
Ingredients:
2 cups Blueberries
1 3/4 cups Cranberries
1 cup Maple Syrup
1/4 cup Currants
3 tablespoons Arrowroot Powder (use cornstarch as substitute)
2 tablespoons Lemon Juice
3/4 cup Whole Wheat Pastry Flour or Unbleached flour
2. In a large bowl combine blueberries, cranberries, maple syrup, currants, arrowroot or cornstarch, and lemon juice.
3. Lightly oil a 9-inch by 13 inch baking dish. Add the fruit mixture.
4. In a medium bowl combine the flour, oats, almonds, sesame seeds and cinnamon.
5. Sprinkle with the apple juice and mix well. Spoon over the fruit.
6. Bake about 40 minutes or until lightly browned.
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Dietary Notes:
This recipe is very low-sodium with 37.67mg per serving, low-saturated fat with 0.33g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Tree Nuts, Gluten, Blueberries, Almonds, Sulfites, Sesame Seeds, Fructose Malabsorption, Apple allergies.
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